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Chicken schnitzel roll with homemade wedges
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in crispy chicken schnitzel roll with tasty golden wedges.
Ingredients:
  • 4 red washed potatoes, cut into wedges
  • 18.20 gm olive oil
  • 2 tsp fennel seeds, lightly crushed
  • 4 (about 700g) RSPCA Approved Chicken Breast Fillets
  • 100g breadcrumbs
  • 2 Free Range Eggs, lightly whisked
  • Vegetable oil, to shallow-fry
  • 1 fennel bulb, thinly sliced
  • 1/2 red cabbage, finely shredded
  • 125.00 ml flat-leaf parsley leaves
  • 150g mayonnaise
  • 11.80 gm Dijon mustard
  • 4 Turkish rolls, split, toasted
Instructions:
  • Preheat your oven to 220C and prepare your baking tray by lining it with baking paper.
  • Spread the potato evenly on the tray, generously drizzle with oil, and sprinkle with half of the fennel seeds. Season with salt and pepper. Bake at 400°F, turning occasionally, for 30 minutes until golden brown and crispy.
  • Cut each fillet lengthwise into thin schnitzels using a sharp knife. Spread flour on a large plate. Mix breadcrumbs with the rest of the fennel seeds on another plate. Pour the egg into a shallow bowl.
  • Gently dust the chicken with flour, removing any extra. Next, dip the chicken in the egg, followed by the breadcrumb mixture. Press to coat both sides evenly.
  • In a large frying pan, heat enough oil to reach a depth of 1cm over medium-high heat. Cook the chicken schnitzels for 3 minutes on each side until they are golden brown and cooked through. Transfer the schnitzels to a plate lined with paper towel.
  • In a bowl, mix sliced fennel, cabbage, and parsley with half of the mayonnaise. Season with salt and pepper. In a separate small bowl, combine the remaining mayonnaise and mustard.
  • Lay the bread halves out on a work surface. Spread with the flavorful mustard mixture, then layer on the crispy schnitzel, crunchy coleslaw, and top with the other bread halves. Enjoy alongside the golden potato wedges.

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